What's In Your Basket?

9/27/15 Basket

What’s in the basket

1 bag tomatillo

1 bag kale

A few garlic

1 zucchini

1 head green cabbage

Tomatoes

1 bag spearmint

1 bag turnips

1 muskmelon

1 pint red raspberries

Potatoes

Onions

Jalapeños

1 skull cap puff ball

1 bag plums

Few sweet corn

Please remember to wash all the veggies as I only field wash them to knock most of the dirt off. Berries and other typical fruits are harvested in the middle of the day to insure dryness. Wash these just before use to prevent spoiling.

The greens are harvested in the morning at the peak of cellular integrity (turgor pressure). Place these in your refrigerator to keep them crisp.

What to do with some of what you have in the basket.

 

Turnips are great in soups or baked with potatoes.

The plums were brought to me by my uncle. Use them soon because they go bad quickly (no co2 treatment to make them keep).

From cooks.com

MINT-LEMON ICED TEA
5 tea bags (steep in hot water for several hours)
1 sm. can frozen lemonade
Handful fresh spearmint leaves (steeped with tea)
1/2 c. sugar

Put in a gallon jar and fill with water and ice.

TABBOULEH
1 c. fine burghul or cracked wheat
1 bunch finely chopped green onion, green part and all
1 bunch finely chopped parsley (1 1/2 c.)
1/2 c. finely chopped fresh spearmint leaves
2 chopped tomatoes
Optional: 1 chopped cucumber, 1 chopped green pepper

SALAD DRESSING:

3/4 c. olive oil
1/2 c. fresh lemon juice
Salt
Pepper

Cover the burghul with cold water and allow to stand 1 hour. Drain and squeeze out the extra water. Add chopped vegetables. Mix salad dressing. Add dressing to salad. Toss and season with salt and pepper to taste. Serve with quartered pita bread. Makes 6 servings.

 
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